Apple and Walnut Cake

26 October 2012

Regular readers will know that I am a big fan of Irish cook, Rachel Allen. So when her new cookbook, Cake, was recently released, I promptly ordered it online and eagerly awaited its arrival in my mailbox. I did secretly wonder how it would compare to her other baking handbook, simply called Bake, which I have used quite frequently in recent years. But as it is not unusual for one of her books to find its place on my kitchen counter on any given week, there was no need for me to hesitate when it came to this purchase.

Her new book is filled with beautiful photography and, more importantly, great-looking recipes. I thought I had more than enough baking books on my bookshelf (well, actually, I do!), but I was pleasantly surprised to find a lot of inspirational recipes in Cake. Some recipes appear to be tweaks on those found in her earlier books, but many of the recipes will be a refreshing find for readers.

The Children’s chapter has lots of fun recipes to make for kids birthday parties, such as the cute Chocolate Hedgehog Cake or the Barbie-adorned Princess Cake. The more adventurous bakers can attempt the Anniversary Chocolate Mousse Layer Cake or even the Vanilla Wedding Cake. It is possible that the book could live up to its cover which claims to contain “every cake you’ll ever need”.

This Apple and Walnut Cake caught my eye, first, because it sounded very similar to a recipe which Nigella has in How to be a Domestic Goddess, and which I have previously attempted with some success. But upon closer inspection, Rachel Allen’s version contains wholemeal flour (which appealed to me, considering that I had some leftover from making the Tahini & Almond Cookies), and that it is covered in a brown-sugar glaze, giving this otherwise wholesome cake a sweet makeover.

It is a relatively easy cake to make and absolutely delicious to eat. In fact, I think it improves after a day or two as the glaze helps to keep the cake underneath lovely and moist. It is a wonderful cake to serve for afternoon tea or dessert, but the combination of apples and cinnamon means that it is a good contender for breakfast as well. This recipe is definitely a keeper.

Cook’s Notes

I added 2 generous teaspoons of ground cinnamon, mainly because my husband thinks you can never have too much cinnamon.

If, after 55 minutes or so, the cake is still wet in the centre and is starting to brown a bit on top, loosely cover the cake with some foil and return the cake to the oven to continue baking until the centre of the cake is fully cooked, checking every 3-5 minutes with a clean skewer.

I did find the cake to be a bit on the sweet side, especially when eaten with the glaze. That said, I would still make this cake again and perhaps the reduce the sugar content in the cake batter a little next time (the glaze is a must!).

So, maybe I cooked the glaze too long? It is actually caramel. Is that the way it should be? Your photo looks more like a glaze.
I think this will need double cream to go with it, as it will be very sweet.

Hi Reba, the glaze shouldn’t be too thick. It should be thin enough to pour over the cake, but not too thin, otherwise it won’t glaze the cake nicely. Perhaps you cooked it for too long or boiled it too quickly. Hope this helps.

I love baking with apples at this time of the year, and if you add walnut, it can’t be better!!
This one seems delicious, with the texture that wholemeal flour gives, and the glaze, that is really cute!!

I see you’ve also been busy baking with apples lately 🙂 This is a really delicious cake and using the wholemeal flour somehow makes you feel like you are eating something healthy, except there is quite a bit of sugar in the recipe! I highly recommend trying this cake.

You certainly don’t need to use the glaze for this cake – it would taste just as great without. In fact, I rarely make iced cakes at home because hubby and I tend to prefer plain cakes.

I’ve never tried ginger curd so I’m not sure I could answer your question, but it sounds like something that could go well with an apple cake. Perhaps you could make the cake without the glaze and serve the ginger curd on the side for people to dollop onto their individual servings?

I got this book for my birthday and fell in love with it as much as I love RA herself, so unpretentious and fun. Anyways, I made one cake yesterday that left the plate at work today in a matter of minutes amongst groans of pleasure and enjoyment. I’ve just taken the rather large chocolate fudge out of the oven which will be taken for a dessert for 8 tomorrow and I can’t imagine there will be much left there either.

Hi Julia! Lovely to see you here 🙂 And great to know of someone else who also has this book! I have baked a few more things from this book recently and hope to mention them on the blog soon. Your colleagues are very lucky to have you bake for them … I wish I lived closer also!

This is another book on my wish list, not that I need anymore books 😀 Thanks for your review Thanh. I love Rachel Allen’s recipes, they are always so reliable, and this cake recipe definitely looks like a keeper. My husband loves apple cakes, and I know he will love this one, so I will have to give it a try as I am on the hunt for the ultimate apple cake.

What did you think of using wholemeal flour in the cake? I really like the slight nuttiness it adds.

This is definitely a book for your wish list, especially if you’re a keen baker 🙂 I love apple cakes too and am always on the hunt for a good recipe – this one is particularly good. I think the wholemeal flour made the cake somewhat denser in texture, but in a good way. I don’t seem to use wholemeal flour very often so I like to whenever I have the opportunity.

This looks just beautiful Thanh. My kinda cake! I’ve been watching the series and am impressed by a number of the cakes – the lemongrass coconut one I made was just wonderful. I’m so trying not to buy anymore cook books but its sooo hard not to 😉

It would be perfect after that Thanh 😀
The programme is pretty good Thanh but her presentation lets some of the cake down I feel. I’m just going the shops and may pick up a copy as I can’t resist much longer 😉

Well,another Rachel Allen fan here..And her ‘Bake” is one of my favorite too.Many recipes I have attempted so far from the precious book.Reading your post,I feel I have to grab this new release as well..
As you wrote here,it seems relatively easy and worth trying..The flavors look tempting too..Thanks Thanh.

I think it was also the icing the caught me! I don’t often make iced cakes at home as we tend to prefer plain cakes, but this one didn’t look to fancy. Plus, having tried a similar apple and walnut cake before, I thought the brown sugar glaze would work quite well, and it did!

The sound of the cake itself is so warm and welcoming, Thanh! And …the looks is gorgeous too! Love the combination (apple +cinnamon).
The brown sugar glaze is giving a charmingly simple , somewhat rustic look to the cake. I love such cakes…can gobble up a giant slice with a cup of black coffee.

Yum this is one recipe that would brighten up a cold Autumn day. Apples, walnuts and cinnamon, well what’s not to like about it? I will make it over the weekend. I’ve added this book to my wishlist which is only expanding, really wish Santa existed, he he. Thanh you’re always such an inspiration 🙂

Did you get around to making this cake? I hope it worked out for you! I made it again the other week and it was quite delicious, although I was a bit impatient and my icing wasn’t as thick as in my first attempt. I will know better for next time 🙂

I did and it’s a perfect Autumn cake. I love it and so did my hubby. I didn’t add the extra cinnamon (would have loved to) simply because hubby doesn’t care too much for spices and I’m trying to make him change his mind. I tucked into a generous slice for breakfast, in my defence it did have apples and wholewheat 🙂 I’ll be making this one again.

Hiya! I made this yesterday, and it looks and smells amazing! I took your note and used 150g dark muscovado in the batter instead of the 225g brown sugar. The batter at least tasted good, plus the glaze does add a lot of sweetness. Will give you a complete review after coffee. 😉

That’s great to hear! I will reduce the sugar in the batter similarly next time too. I used light muscovado sugar in this recipe which, I suppose, is similar to light brown sugar (I can only find the former where I live). But I’m curious as to what subtle differences dark muscovado sugar would bring. I’m glad that you tried this recipe and enjoyed it 🙂

[…] Allen published in her book Cake, as blogged by my friend Thanh on her stunning blog (read it here). I used far less and added double cream to make a brown butterscotch glaze which sets almost on […]